FAIRY

As the chilly weather begins to set in, I’m always in the mood for warm and comforting dishes! There’s something about dishes like chili, soups, roasts, and casseroles that just make me happy when the temperatures drop! My crockpot becomes more prevalent in the fall, too!

We’ve had an unusually hot summer in Colorado this year and we’re still in the mid-70’s to low 80’s these past couple weeks. As much as I love the warmer weather, I’m ready for some cooler temps! This also means that I am in search of cold-weather friendly recipes :)

Check out some of these recipes that have become our new favorites lately!


Southwestern Chicken Chili
Super quick and delicious crockpot meal for a chilly fall night!
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Ingredients
  1. 1½ lbs boneless chicken breast
  2. 3 cans petite diced tomatoes (14.5 oz each)
  3. 2 cups medium salsa
  4. 1 (14.5 oz) can corn, undrained
  5. 2 (14.5 oz) cans black beans, drained and rinsed
  6. 1 pkg ranch seasoning
  7. 1 pkg taco seasoning
  8. Toppings – cheese, sour cream, tortilla strips ect
Instructions
  1. Combine all ingredients in crock-pot and cook on low 4-5 hours.
  2. Remove chicken from crock pot and shred.
  3. Place chicken back in crock pot and stir.
  4. Serve with desired toppings.
Notes
  1. Makes enough for leftovers too! :)
Adapted from Mommy’s Fabulous Finds
One Dish Chicken & Rice Bake
Serves 4
Quick and easy without tons of clean-up! Mama win!
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Prep Time
5 min
Cook Time
45 min
Total Time
1 hr
Prep Time
5 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
  2. 1 cup water
  3. 3/4 cup uncooked long grain white rice
  4. 1/4 teaspoon paprika
  5. 1/4 teaspoon ground black pepper
  6. 1 1/4 pounds skinless, boneless chicken breast halves
Instructions
  1. Stir the soup, water, rice, paprika and black pepper in an 11x8x2-inch baking dish.
  2. Top with the chicken.
  3. Season with additional paprika and black pepper.
  4. Cover the baking dish.
  5. Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.
  6. Let stand for 10 minutes.
  7. Stir the rice before serving.
Adapted from Campbell’s
Adapted from Campbell’s
Crock Pot Easy Pot Roast
Serves 8
“Moist and juicy pot roast done in a slow cooker with carrots, onion and potatoes.”
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Prep Time
40 min
Cook Time
9 hr
Total Time
9 hr 40 min
Prep Time
40 min
Cook Time
9 hr
Total Time
9 hr 40 min
Ingredients
  1. 4 lbs chuck roast
  2. salt and pepper to taste
  3. 1 packet dry onion soup mix
  4. 1 cup water
  5. 3 carrots, chopped
  6. 1 onion, chopped
  7. 3 potatoes, peeled and cubed
  8. 1 stalk celery, chopped
Instructions
  1. Season the roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat, about 4 minutes per side.
  2. Place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery.
  3. Cover and cook on Low setting for 8 to 10 hours.
Notes
  1. I always add additional seasoning to my pot roast- nothing specific and it’s usually different each time. Whatever pairs well with each other is my go-to! Also, I RARELY measure seasonings.
Adapted from All Recipes
Adapted from All Recipes

Stuffed Peppers
Serves 6
Super tasty and easy recipe for those busy nights!
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Total Time
55 min
Total Time
55 min
Ingredients
  1. 1 lb lean chopped turkey meat or ground beef
  2. 1 garlic, minced
  3. 1/4 onion, minced
  4. 1 tsp garlic powder
  5. 1 tsp cumin powder
  6. salt to taste
  7. 3 large sweet red bell peppers, washed
  8. 1 cup fat free chicken broth
  9. 1/4 cup tomato sauce
  10. 1 1/2 cups cooked rice
  11. Olive oil spray
  12. 1/4 cup reduced fat shredded cheese (cheddar or mozzarella are my favorites!)
Instructions
  1. Heat oven to 400°.
  2. Spray a little olive oil spray in a medium size saute pan and heat on a medium flame.
  3. Add onion, garlic and cilantro to the pan. Saute about 2 minutes and add ground turkey.
  4. Season with salt and garlic powder, and cumin and brown meat for several minutes until meat is completely cooked through.
  5. Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes. Combine cooked rice and meat together.
  6. Cut the bell peppers in half lengthwise, and remove all seeds. Place in a baking dish.
  7. Spoon the meat mixture into each pepper half and fill it with as much as you can.
  8. Place all stuffed pepper halves on the baking dish and pour the remainder of the chicken broth on the bottom of the pan.
  9. Cover tight with aluminum foil and bake for about 35 minutes.
  10. Top with shredded cheese and enjoy!
Notes
  1. We typically eat 2 halves each so this only feeds 3 people when we make it.
  2. Also, we double the meat mixture each time so we can freeze half of it for a later date!
Adapted from Skinny Taste
Adapted from Skinny Taste

Taco Soup with Charred Corn & Peppers

Taco Soup with Charred Corn & Peppers by Jen Miller

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4 people
Author: Jen Miller

Ingredients

  • 2 cobs fresh corn
  • 1 red sweet pepper
  • 1 green sweet pepper
  • 1-2 jalapeno peppers reserving one or a portion of one for garnish
  • sunflower seed oil for frying
  • 14 oz ground beef
  • 2 cans diced tomatoes in puree
  • 2 cans red beans
  • 1 can sugar beans
  • 2 cups beef broth
  • 3 tsp garlic powder
  • 3 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp chili flakes
  • 2 tsp dried oregano
  • 1.5 tsp salt
  • black pepper to taste
  • sour cream to garnish
  • 1 avocado to garnish
  • tortilla chips

Instructions

  • Assemble all of your ingredients. Open up the canned beans and tomato, and drain the liquid off of the beans. This liquid can be added to the soup, however it will dilute the flavor of the stock, which is why it is best to discard it.
  • First up, grab a chopping board and a knife and chop the green and red peppers into medium sized cubes. Slice the corn off of the cobs and de-seed and finely chop the jalapeno peppers.
  • Now spread the chopped corn, sweet peppers and jalapeno on a baking sheet. Drizzle them lightly with oil and place the sheet tray under a broiler. Turn the broiler flame up to high, and allow the peppers and corn to develop a slight char on their edges. You may have to move the tray from side to side to get an even charring. Halfway through, toss the peppers and corn with a spatula, and place back under the broiler to finish charring on the sides which have not been exposed to the flame. This should take approximately 5 minutes. You will want to keep an eagle eye on this process, as the peppers and corn must not get overly charred. Too much charing will cause burning, and this can make the whole soup taste burnt. There is no way to isolate an unwanted or too strong flavor in a soup, so make sure that the peppers and corn do not blacken. You just want an even touch of charring to flavor the soup. Once the peppers and corn are done, set aside.
  • Place a large pot into the stove. Add in a glug of sunflower seed oil, enough to cover the base of the pot. Bring the pot up to heat, and add in the ground beef. Fry the ground beef until it is slightly browned.
  • Once the ground beef is lightly browned, add in all of the spices (garlic powder, paprika, cumin, chili powder, chili flakes, oregano), canned tomatoes, canned beans, and the 2 cups beef stock. Stir to combine, bring the pot up to heat and season with salt (approximately 1 ½ teaspoons) and black pepper (approximately ½ teaspoon). Set the lid onto the pot and simmer for roughly 12 minutes. If you are in a rush, you can reduce this to 8, as all of the ingredients in the pot are already cooked. You just want the flavors to blend together and for the compounds in the spices to release.
  • After about 12 minutes, add in the charred peppers and corn and stir to combine. Allow the pot to simmer for a further couple minutes, to allow the peppers and corn to soften, and for the charred flavor notes to filter through the soup.
  • To serve, slice up a ripe avocado, ladle the soup into bowls and garnish with the freshly sliced avocado, a generous tablespoon of sour cream, and some chopped jalapenos (optional). Serve with a large bowl of tortilla chips or fresh tortillas.

Notes

This taco soup is spicy, thanks to the jalapenos, chilli and garlic. If you are sensitive to chili, reduce or omit the chili powder and flakes, and reduce the jalapeno quantity, but keep the garlic powder as this adds a lot of flavor. Taco soup is one of those dishes that tastes great the day after, and will keep in the refrigerator for up to 3 days. You can also freeze the soup and reheat at a later date. We served our taco soup with tortilla chips, but fresh tortillas would also be a great side, and for a reduced carb meal simply omit all starchy sides.

 What are some of your favorite cold-weather recipes?

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dorian@crunchyontheweekend